Scallion Pancake Quesadilla
Crispy scallion pancakes are the bread for this decadent quesadilla loaded with steak, chimichurri, and oozing cheese.
Servings: 4 people
Calories: 775kcal
Equipment
Ingredients
Chimichurri
- 1 bunch parsley
- 2 cloves garlic
- 1 red bird's eye chili
- 1/4 cup olive oil
- salt and pepper
Sour cream mix
- 1/2 cup sour cream
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon gochugaru chili flakes
Quesadilla
- 1 12oz ribeye steak
- salt and pepper
- 4 large round scallion pancakes from linked recipe or store bought
- 1 cup monterey jack cheese
- 1 cup mozzarella cheese
Instructions
- Put all the chimichurri ingredienst in a blender or food processor and pulse until smooth. Set aside in the fridge until ready to use.
- Stir the sour cream ingredients together. Set aside in the fridge until ready to use.
- Season the steak aggressively with salt and pepper.
- Preheat a cast iron skillet to high and cook the steak to char on both sides. Turn to medium low and continue to cook until it reaches 135 internally.
- Allow the steak to fully cool. Slice into thin slices.
- Place the bottom scallion pancakes down and spread on the chimichurri.
- Add cheese next, some of both. Then the steak. Then more chimichurri, cheese, and the top pancake.
- Preheat a pan to medium heat and cook the quesadilla. Cover as you cook to allow the cheese to melt and the interior to heat up. Flip when the bottom starts getting brown. Cook until both sides are browned and the cheese is all melted.
- Remove from heat and allow to cool for a few minutes before slicing. Serve with more chimichurri and the sour cream mixture.
Nutrition
Calories: 775kcal | Carbohydrates: 63g | Protein: 25g | Fat: 47g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Cholesterol: 64mg | Sodium: 1497mg | Potassium: 325mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1786IU | Vitamin C: 20mg | Calcium: 580mg | Iron: 6mg